Homemade Black Licorice Twists

Name: Homemade Black Licorice Twists
Total time: PT0D0H0M
Yield: makes About 3 Dozen
Ingredients: 8 tbsp. unsalted butter, plus more; 1 cup sugar; 1 ⁄ 2 cup dark corn syrup; 1 ⁄ 2 cup sweetened condensed milk; 1 ⁄ 4 cup blackstrap molasses; 1 ⁄ 8 tsp. kosher salt; 3 ⁄ 4 cup whole-wheat flour; 1 1 ⁄ 2 tbsp. anise extract (available at Olive Nation ); 1 1 ⁄ 2 tsp. black food coloring

Serves
makes About 3 Dozen

TODD COLEMAN

These licorice twists can be stored in the fridge for up to 2 weeks. To serve, just microwave them briefly. This recipe first appeared in our Jan/Feb 2013 issue along with our article Homemade Licorice.

Ingredients

8 tbsp. unsalted butter, plus more
1 cup sugar
¹⁄₂ cup dark corn syrup
¹⁄₂ cup sweetened condensed milk
¹⁄₄ cup blackstrap molasses
¹⁄₈ tsp. kosher salt
³⁄₄ cup whole-wheat flour
1 ¹⁄₂ tbsp. anise extract (available at Olive Nation)
1 ¹⁄₂ tsp. black food coloring

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Instructions

Step 1

Line a glass 8"-square baking dish with parchment; grease. Bring butter, sugar, syrup, milk, molasses, and salt to a boil over high heat in a 2-qt. saucepan fitted with a candy thermometer until temperature reaches 265°. Remove from heat and stir in flour, extract, and coloring; pour into pan. Chill until firm, 30–45 minutes.

Step 2

Invert onto a cutting board, peel of paper, and cut into 1⁄4"-thick ropes; twist to shape. Place on baking sheets; chill 20–30 minutes until set.

Line a glass 8"-square baking dish with parchment; grease. Bring butter, sugar, syrup, milk, molasses, and salt to a boil over high heat in a 2-qt. saucepan fitted with a candy thermometer until temperature reaches 265°. Remove from heat and stir in flour, extract, and coloring; pour into pan. Chill until firm, 30–45 minutes.
Invert onto a cutting board, peel of paper, and cut into 1⁄4"-thick ropes; twist to shape. Place on baking sheets; chill 20–30 minutes until set.